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Meat. Beer. Rock n Roll. at Liar’s Club with the KISSFITS

[ May 18, 2012 3:00 am to May 19, 2012 3:00 am. ]

Manbque invites you to come take in a night of tasty meat, cold beer and loud rock n roll. We wouldn’t have it any other way.

$5 bucks gets you awesome, grilled food by the Manbque dudes and enough music to make your ears bleed. (in a good way, of course)

Great food, good music, somewhat ok [...]

Grilled Salad: Yes, it’s Possible

You, readers and patrons of ManBQue, have questions about grilling. And honestly, it’s one of our favorite things to do to answer them. Especially because they’re often along the lines of “Can you grill X?” At one of the last events, a newer attendee was marveling at the variety of food, legitimately believing that the [...]

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The Big Kahuna Burger

Posted on: July 7th, 2011   By: jbmays   No Comments Share   

This summer, Man B Que introduced food judging to the monthly MEATings, with the most popular dishes winning, variously, t-shirts, gift certificates and whatever else sponsors and friends of MBQ give us to give you.

Judging between a couple dozen different meats is harder than you’d imagine. Best job in the world? Shit yes it is. But the quality of food at the MEATings is such that it’s really hard to separate the best from the merely awesome.

This one, from MBQ member London Broil, won top honors in June for the unique seasoning as much as the perfect way it was cooked. The pineapple, an ingredient that always causes skepticism, kept the burger juicy and added a different texture than you’re used to. In addition, cinnamon is a virtually unknown ingredient in meat outside of Cincinnati chili, and gets a chance to bolster the other flavors here. The addition of crunchy coleslaw knocks it out of the park. I’ve named it the Big Kahuna Burger, since it is indeed one tasty motherfuckin' burger.

And finally, in London Broil’s own words:

“BBQ sauce is good on the burger. Or, as an alternative to regular coleslaw on top, I like using coleslaw mixed with BBQ sauce instead of mayo.
I like to throw a splash of the leftover pineapple juice in with the mix too. But that’s just an option.”

The Setup

- 2lb 80/20 ground beef
- 1 medium white onion, finely chopped
- 1 red bell pepper, finely chopped
- 6 canned pineapple rings, patted dry and rubbed with cinnamon
- 2 tbsp red pepper flakes, or to taste
- 1/4 c jalapenos, finely chopped
- 1/4 c Lawry’s teriyaki with pineapple juice marinade, or other Asian marinade
- 2 eggs, beaten
- Shredded mozzarella, to top

Cooking

1. Grill the cinnamon rings over medium flame for about 4 mins per side, until the pineapple is caramelized and shows deep grill marks. Put them to one side to cool down.

2. Put the meat in a large mixing bowl, add the onion, pepper, jalapenos,
red pepper flakes, beaten eggs and teriyaki marinade. Mix all
that shit up with your hands.

3. Make 12 thin, equal patties that are a bit larger than the pineapple rings.

4. Place the grilled pineapple on top of 6 of the patties, and fill the hole in
with some mozzarella.

5. Make another 6 patties and place those on top of the half-finished
burgers. Press the patties down and pinch the sides together with the
bottom patties all the way around. Otherwise they just split apart on
the grill, and no one wants that.

6. This shit is now ready for the grill, you know what to do from here.

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